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The following recipe and author note, from the September 2017 book “Sweet Potatoes” by Mary-Frances Heck, are reprinted with permission of the publisher, Clarkson Potter, an imprint of Penguin Random House.

Huevos Rotos con Chorizo

“Broken Eggs” with Spanish Sausage

“In Spain, huevos rotos, the ultimate hot, salty, greasy, delicious late-night meal, is required after a few too many hours at botellón (a sanctioned loitering and drinking event for young adults who can’t get into bars—like tailgating without sports). Literally translated as “broken eggs,” this dish consists of a couple of sunny-side-up eggs fried in chorizo drippings and laid atop a mound of fried potatoes, peppers, and sausage or jamón. I love this version that uses sweet potatoes in place of the classic white potatoes, as the sweet potatoes don’t soak up loads of oil while frying. And the spicy chorizo and peppers play beautifully off the sweet potatoes.” – Mary-Frances Heck

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chorizo and cook, stirring, until heated through and the casings are singed, about 4 minutes. Divide the sausages between the dishes of vegetables.

Crack the eggs into the hot chorizo oil. Fry the eggs, basting with the oil, until the whites are set and the yolks are still runny, about 2 minutes.

Top each dish with an egg and serve immediately.

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